Beef, chicken, pork, sausages, lamb - even vegetables - all lend themselves brilliantly to casseroling, which also offers the advantage of being able to use cheap cuts of meat for slow-cooked succulence.
Pork, apples and cider meld beautifully in this wonderful slow-cooked recipe that will go down a treat on a chilly day...
You can use chicken for this recipe, but it's well worth seeking out guinea fowl in the autumn and winter months as it has a wonderful depth of flavour, here accentuated by Calvados, creme fraiche and apples.
Not much preparation to do here - then this lovely warming casserole cooks happily for an hour in the oven.
Chicken pieces simmered with chickpeas, peppers and olives in a saffron-flavoured rice with coriander and lemons – hope you like it.
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